Mussels in aromatic curry-ginger-coconut sauce with linguine

Ingredients for 2 servings:

• 200 g linguine or tagliatelle pasta
• 1 stalk of lemongrass
• 1 stalk(s) leek
• 1 carrot(s)
• 1 garlic clove(s)
• 1 piece(s) ginger
• 1 tbsp oil
• 200 ml coconut milk
• 300 g mussels, frozen
• 1 tbsp curry powder (Vadouvan curry powder)
• salt and pepper
• e.g. lime juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the linguine in salted water, reserving some of the pasta water when draining. Meanwhile, flatten the lemongrass and trim the tough ends and roots from the leek. Halve the lemongrass and leek lengthwise and cut into fine strips. Peel the carrot and slice it into very thin strips using a vegetable peeler. Clean and finely dice the garlic and ginger. Heat the oil and sauté the garlic, ginger, lemongrass, leek, and carrots until translucent. Add the coconut milk and mussels, bring to a boil, and cook covered for about 8 minutes. Briefly add the curry powder and season the sauce with lime juice and salt. Carefully add pepper, as the ginger adds a spiciness. Mix in the cooked pasta and, depending on the desired consistency, reduce the pasta and sauce or add a little pasta water.